Blue Corn Tortilla Dough and Comal-Cooked Tortillas

Name: Blue Corn Tortilla Dough and Comal-Cooked Tortillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups (240 g) blue corn masa harina, measured by spooning into the cup and leveling; ½ tsp (3 g) fine sea salt; 1½ cups (355 ml) warm water, about 105°F (40°C), plus 1-2 tablespoons extra if needed

From the MyKitchenBank Kitchen

A simple three-ingredient blue corn masa dough, pressed thin and cooked on a hot comal until the tortillas puff and develop toasty speckles. They are earthy, slightly sweet, and soft enough to fold around any filling.

Prep: 20 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 12 tortillas (4-inch / 10 cm each)

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Steps

Before you start

Use blue corn masa harina (nixtamalized corn flour), not blue cornmeal or corn flour, or the dough will not hold together.
Have a tortilla press and a zip-top bag or parchment ready; cut the bag open along the sides to make two plastic sheets.
Use warm tap water, about 105°F (40°C), which hydrates the masa faster.
Plan on a 30 minute rest for the dough; the masa keeps absorbing water and the tortillas will crack if skipped.

1
Mix masa and salt
- In a large bowl, whisk 2 cups (240 g) blue corn masa harina with ½ teaspoon (3 g) fine sea salt until evenly combined and no clumps remain.
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Ready when: Mixture looks uniformly dark gray-blue with no streaks of salt.
2
Add water and knead
- Pour in 1⅓ cups (315 ml) of the warm water and stir with a fork until shaggy.
- Then knead in the bowl with your hands for 2-3 minutes, adding the remaining water a tablespoon at a time only if the dough feels dry, until it forms a cohesive ball.
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Ready when: Dough feels soft and smooth like moist play dough, and a pinch pressed flat has no cracked edges.
Tip: Blue masa often needs slightly more water than yellow or white. Add water sparingly; sticky dough is harder to fix than dry dough.
3
Rest the dough
- Cover the bowl with a damp towel or press plastic wrap onto the surface of the dough.
- Let it rest for 30 minutes at room temperature.
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Ready when: Dough is softer and more pliable; re-knead briefly and add a teaspoon of water if it has stiffened.
Tip: Keep dough covered at all times; the surface dries out quickly.
4
Portion the dough
- Divide the dough into 12 equal pieces, about 1.5 ounces (40 g) each, and roll each into a smooth ball between your palms.
- Keep the balls under the damp towel as you work.
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Ready when: Balls are smooth and about the size of a golf ball, with no cracks.
Tip: If cracks appear on the balls, the dough is too dry; knead in a little water.
5
Heat the comal
- Set a comal or cast iron skillet over medium-high heat and heat for 4-5 minutes.
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Ready when: A few drops of water flicked on the surface sizzle and evaporate within 2 seconds.
Tip: Do not oil the comal; tortillas cook on a dry surface.
6
Press the tortillas
- Place a dough ball between the two plastic sheets, slightly off-center toward the hinge of the press.
- Press down firmly to make a 4-inch (10 cm) round about ⅛ inch (3 mm) thick.
- Peel off the top sheet, flip the tortilla onto your palm and peel off the second sheet.
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Ready when: Tortilla is evenly thin and peels cleanly from the plastic with minimal cracked edges.
Tip: No press? Flatten the ball between the plastic sheets with the bottom of a heavy skillet.
7
Cook first side
- Lay the tortilla on the hot comal and cook for 30-40 seconds, until the edges lift slightly and look dry.
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Ready when: Edges curl up slightly and the underside releases easily from the comal.
Tip: If the tortilla sticks, it is not ready to flip; give it another 10 seconds.
8
Flip and puff
- Flip with a spatula and cook the second side for 45-60 seconds, until light brown speckles appear.
- Flip once more and cook 20-30 seconds; it may puff up.
- If it does not, gently press the edge with a spatula.
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Ready when: Tortilla puffs with steam and has toasted dark speckles on both sides; it smells like toasted corn.
Tip: Total cook time is about 2 minutes. Overcooking makes tortillas stiff and brittle.
9
Steam and repeat
- Move each cooked tortilla into a towel-lined dish and cover so they steam together.
- Press and cook the remaining dough balls, pressing the next tortilla while the previous one cooks.
- Rest the stack for 5 minutes before serving.
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Ready when: Tortillas bend and fold without cracking.
Tip: Lower the heat to medium if the comal begins to smoke or tortillas scorch before cooking through.

Good to know

Tips

Weigh the masa for consistent results; cup measures vary with how packed the flour is.
Perfect dough should feel like soft play dough and not stick to your hands.
A first tortilla that cracks at the edges is a sign to add a little water to the whole batch.
Blue corn tortillas can brown less visibly; judge doneness by the puff and the toasted smell, not color alone.

Make ahead

"The dough can be made up to 24 hours ahead: wrap tightly in plastic and refrigerate. Bring to room temperature and knead in a teaspoon or two of water before pressing."

Storage & reheating

"Room temperature: 1 day in a sealed bag. Refrigerator: up to 4 days in a sealed bag. Freezer: up to 3 months, with parchment between tortillas. Reheat on a hot dry comal for 20-30 seconds per side, or wrap in a damp towel and microwave for 30-45 seconds."

Substitutions

blue corn masa harina → yellow or white masa harina. Gives the same texture with a milder flavor and different color; use slightly less water (about 1¼ cups / 300 ml to start).
warm water → warm vegetable or chicken broth. Adds a savory note; reduce the salt to ¼ teaspoon if using salted broth.
fine sea salt → kosher salt. Use ¾ teaspoon (3 g by weight stays the same, so weigh it if you can) because flakes are less dense.